The appearance of Darkbanded rockfish (Kuromebaru)
Common name: Darkbanded rockfish, Brown rockfish
Japanese name: Kuromebaru (黒目張)
Chinese common name: 日本平鲉
Korean common name: 쿠로메바루
Scientific name: Sebastes ventricosus Temminck & Schlegel, 1843
Nigiri sushi detail: Darkbanded rockfish (Kuromebaru) Nigiri sushi
The appearance of Darkbanded rockfish (Kuromebaru) nigiri
Characteristics:
Darkbanded rockfish (Kuromebaru) is distributed south of Iwate Prefecture, south of Ishikawa Prefecture, Kyushu, and the southern part of the Korean Peninsula. It inhabits the seaweed beds of rocky reef zones in coastal areas facing the open sea. The body length is 25 cm. The season is spring.
Although “Mebaru” is now the collective name for three species: “Aka (Red) mebaru,” “Kuro (Black) mebaru,” and “Shiro (White) mebaru,” they were previously considered to be a single species. The Kuromebaru, in particular, has seen a marked decline in catch and has come to be regarded as a high-class fish among the mebaru.
Kuromebaru is highly valued as a foodstuff for its chewy texture, eating quality due to its refined fat, and its vermilion coloration, which is translucent white with partial light shading. The scales are large and easy to peel off, and the bones are not so hard that they are easy to cook. Compared to Akamebaru and Shiromebaru, it has a softer texture when cooked.
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